50 States, 50 Sandwiches (actually 51)
My top five:
Florida: The Cuban
Georgia: Ann’s Ghetto Burger
Hawaii: Hawaiian BBQ Kalua Pork Sandwich
Maine: Lobster Roll
Nebraska: Blackstone Reuben
My picks:
The Connecticut Lobster Roll
The Kentucky Hot Brown
The Minnesota Juicy Lucy
The New Jersey Italian Sub
The Washington Salmon Sandwich
Gah. It’s one of those things where you have to slideshow through everything. Don’t guess anyone has the complete list handy, eh?
Nice to see that they selected Cole’s over Philippe’s for the French Dip. Although Philippe’s has better mustard.
It’s a very fast slideshow.
I’m not going to click that link 50 times.
Is there a full list available?
Ya know, I had no idea the French Dip was a signature California sandwich. (Not that I thought it was French, it just seemed kind of general American to me.) I was confused at why it would represent California, with all the great sandwiches (especially burgers) it must have, but looking it up, it seems the Dip is an LA invention. ETA: I also didn’t realize the original French Dip is served much like a Chicago Italian beef: bun already dipped in juices. I’ve only encountered the “dip-it-yourself” variety. BTW, their picture of an Italian Beef for Illinois has got to be the driest Italian beef I’ve ever seen. Granted, you don’t have to get it dipped or wet, but that still does not look like any genuine Italian beef.
Can’t seem to click through- what was the Louisiana? My guess would be a po-boy (shrimp or oyster), but it could also be muffeletta. My absolute favorite sandwich in the world is an oyster po-boy.
Yep. One thing LA invented that is culturally worthwhile! 
At Philippe’s, you can get the sandwich dry, half-dipped or drenched. I recommend the latter, because they don’t give you any au jus for dipping. The stuff is so good people would be pounding the stuff at the tables. Frenchy may have invented the sandwich, but Cole’s perfected it.
Of course it is. Don’t you remember?
Louisiana po’ boy.
Choosing a Top 5 from that list is hard. Top 10 is easier.
- French Dip
- Italian Beef
- Z-Man
- Green Chili Cheeseburger
- Half-Smoke
- Chopped Pork
- Cuban
- Loose Meat (Maid-Rite forever!)
- Italian Sub
- Fried Bologna
They picked the muffaletta which I found surprising. Muffalettas are good but a little too rich tasting to eat regularly and mainly restricted to New Orleans. Po-boys are state-wide and come in lot of variations. I would have picked the Po-Boy (an oyster one if I had to be more specific).
That page is way too slow for me, but I assume Pennsylvania was the Cheesesteak?
The Kentucky Hot Brown sounds like something you would rather give than receive.
I like that they chose the pasty for Michigan, sure to piss off all you lower-staters, but someone needs to get them a map:
Quinnisec is about as far SOUTH as you can go in the Upper Peninsula. Copper Harbor is a good 150 miles north, and I’m sure you can get pasties there.
One would think, but no. Roast Pork With Broccoli Rabe. Their unimpressive reasoning is, “Although the cheesesteak is knocked off in every state, a hot roast pork sandwich remains Philly’s own.”
- Oklahoma: Chicken-Fried Steak Sandwich
- Connecticut: Connecticut-style Hot Lobster Roll/Maine: Lobster Roll
- California: The French Dip
- Georgia: Ann’s Ghetto Burger
- Kansas: Z-Man Sandwich
Dishonorable Mention: Come on Iowa, really? A Loose Meat sandwich?
I want to try the Montana Nuke though. Wow, what an interesting food! And sorry Nevada, New Hampshire, Rhode Island, Vermont, Virginia, and Mississippi, you get no points for not having a picture!
The roast pork is better, anyway (and I like cheesesteaks).
Anyhow, my top 10, in no particular order:
Roast pork and rabe
Mufalletta
Italian sub
Chopped pork sandwich
Italian beef
Beef on Weck
Pork Tenderloin Sandwich
Lobster Roll
Green Chile Cheeseburger
Polish Boy
Wait, what’s a Montana Nuke?